Roasted Garlic Baba Ganoush
This Middle Eastern dip is tasty, fragrant and has a dreamy texture! The addition of roasted garlic really uplifted the recipe! With all the fun toppings, this dip makes for the perfect Christmas appetizer!
- Servings: 4 to 8
- Preparation time: 15 minutes
- Cooking time: 40 minutes
Frequently asked questions
Store in an airtight container in the refrigerator for 3 to 4 days.
Ingredients
Roasted Eggplant
- 3 eggplants, halved
- 1 head garlic
- Olive oil
- Salt
Dip
- 1/3 cup (80 ml) tahini
- Zest of 1 well-washed lemon
- 3 tablespoons (45 ml) lemon juice
- 1 teaspoon (5 ml) honey
- 1/2 teaspoon (2.5 ml) cumin
- 1 teaspoon (5 ml) sumac
- 3/4 teaspoon (3.75 ml) salt
- 1/4 cup (10 g) finely chopped fresh parsley
Toppings
- Olive oil drizzle
- 1/4 teaspoon (1.25 ml) sumac
- 1 tablespoon (15 ml) finely chopped fresh parsley
- Zest of 1/2 lemon, well washed
- Mary’s Crackers
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Preparation
Roasted Eggplant
- Preheat oven to 400°F and place rack in center. Line a baking sheet with parchment paper.
- Brush the inside of the eggplants and garlic head with olive oil and season lightly with salt. Place on the baking sheet, cut-side down, and bake for 40 minutes. Let cool for a few minutes.
- Using a spoon, remove the flesh from the eggplants and place in a sieve over a bowl for 5 minutes to remove as much water as possible.
Dip
- Place eggplant and roasted garlic in a bowl with remaining dip ingredients, except . Using a blender attachment, blend a few times to obtain a semi-smooth texture. Personally, I like it when there’s a little eggplant texture left! Add the parsley and stir lightly.
- Serve baba ganoush with a drizzle of olive oil, sumac, fresh parsley, lemon zest and Mary’s crackers!
